Elotes (Mexican Street Corn)

In Mexico, this street food is an incredibly popular snack. In my opinion, it's hands-down the best way to eat corn on cob – once you try it, you'll understand why Mexicans love it so much.

Traditionally served with Mexican cotija cheese sprinkled on top, you can easily sub in a vegan feta or parmesan.

It can also be made in bowls, by removing the kernels from their cobs after they've been charred, then adding your toppings. Either way, it's absolutely delicious.

SERVES:
4

Ingredients
Instructions

Ingredients

4 corn on the cobs
For the mayo
200g vegan mayonnaise – I like Follow Your Heart
½ tsp chilli powder or cayenne pepper
¼ tsp smoked paprika
50g crumbled feta or grated parmesan (preferably plant-based)
1 tbsp finely chopped coriander
Juice of ½ lime

To serve
Crumbled feta, or grated parmesan (preferably plant-based)
Coriander leaves
Lime wedges

Instructions

Begin by placing your corn cobs on the barbecue or under a grill, turning regularly until nicely charred on all sides. If your corn has the husks attached, pull them back one leaf at a time and tie back with twine or one of the leaves – you can also wrap them in foil to keep them from burning too much.
While the corn is charring, mix all your mayo ingredients together and set aside.
Once the corn is cooked, place the cobs on a serving platter, smother them with the mayo, and sprinkle over some extra cheese and coriander leaves. Finish with a squeeze of lime.

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